Caramel Drizzled Pecan Bread Pudding
Ingredients
- 2 fresh French bread sub rolls
- 3/4 cups milk
- 1 cup cream or 3/4 cup milk mixed with 1/4 c melted butter
- 2 large eggs lightly beaten
- 1/2 cup granulated sugar*
- 1 Tablespoon vanilla
- 1/8 teaspoon salt
- 1/4 cup butter softened
- 3/4 cup packed brown sugar
- 1/2 cup pecans chopped
Instructions
- Preheat oven to 350 degrees F.
- Cube bread then place in a large bowl.
- In another bowl, beat eggs, milk, cream sugar, salt, and vanilla. Pour over the bread and allow to sit 5 to 10 minutes
- In another small bowl, combine with a fork, softened butter, brown sugar, and pecans.
- Pour half of the bread mixture into a greased
- Top with half of the pecan mixture.
- Spoon remaining bread mixture over and top with remaining pecan mixture.
- Place pan on a cookie sheet with a 1-inch edge to catch any mixture that may boil over.
- Bake at 350 degrees for 40 minutes, the center should be set and the edges bubbling
- Allow to cool 10 minutes before spooning into small bowls or sherbet dishes to serve
- Drizzle with Salted Caramel sauce if desired
Notes
* I actually didn't use the white sugar, I found the brown sugar added just enough sweetness, but if your preference is more on the sweet side, add 1/4-1/2 cup sugar to the mix cream mixture you use to soak the bread